Saor
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ⅓ | cup | Raisins |
| ¼ | cup | White wine |
| 6 | tablespoons | Olive oil |
| 2 | larges | Onions, thinly sliced |
| ⅓ | cup | Pine nuts or almonds |
| 1 | cup | Balsamic vinegar |
Directions
This marinating sauce for cooked fish or meats comes from Marco Fiorini at Palo d'Asti in San Francisco. The recipe origi- nated in the area around Venice on the Adriatic coast where Fiorini trained.
Let the raisins soak for an hour or the wine.
Heat the oil in a pan. Add onions and lightly but do not brown them.
Add the nuts and raisins, then the vinegar; let simmer for 3 or 4 minutes. Cool.
Keeps 5 days to 1 week, refrigerated.
Makes 1½ cups.
Uses: Pour over fried fish, such as fresh anchovies or baby red mullet. Refrigerate fish several days, then sit down to a dish of them served with fresh, chewy bread and a glass, of cold white wine.
Saor is also good spooned over grilled chicken breasts and refrigerated 2 or 3 days before serving, keep in the refrigerator and use as a cold condiment for poached fish, marinated chicken or vegetables.
PER TABLESPOON: 70 calories, 1 g protein, 3 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 1 mg sodium, 0 From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.
Posted by Stephen Ceideburg